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| A-Z NUTRITION GLOSSARY: |
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Echinacea
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| Echinacea is a herb with immune protective properties, shown to have some benefit protecting against colds and flu. It can be used as a preventive measure to protect the body against the natural stress the immune system suffers in heavy training. |
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Egg protein
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| Egg protein is a source with high Protein Efficiency Ratio, usually in egg white form (albumin) when used in protein powder to avoid cholesterol in egg yolk. Egg protein is the standard by which all other proteins are measured because of its very high ration of indispensable amino acids (also called essential amino acids because they must be supplied to the body from food or supplements) to dispensable amino acids. |
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ENT COMPLEX
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| ENT COMPLEX is short for Enhanced Neuro-Transmitter Delivery System. It is proprietary blend researched and designed to assist the body and brain in enriching and transporting the necessary nutrients for optimal absorption. This complex is intended to support the above ingredients and maximize their ability to relax and quiet the mind in order to achieve a deep, restful sleep, while ensuring you will wake up feeling renewed and revitalized. For more information visit MySleep. |
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Enzyme
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| Enzymes are complex proteins that assist or enable chemical reactions to occur. "Digestive" enzymes, for example, help your body break food down into chemical compounds that can more easily be absorbed. Thousands of different enzymes are produced by your body. |
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Essential Amino Acids
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Essential Amino Acids are amino acids that your body does not have the ability to synthesize. Hundreds of different amino acids exist in nature, and about two dozen of them are important to human nutrition. Nine of these – histidine, isoleucine, leucine, lysine, methionine, phenylalanine, theronine, tryptophan, and valine – are considered essential, since they must be supplied by your diet.
While the essential amino acids requirements vary among different individuals, the Food and Agricultural Organization of the United Nations (FAO) has proposed a standard that specifies the minimum amount of each essential amino acid that should be supplied per gram of protein consumed.
This standard is the reference by which protein quality is determined. By comparing the limiting (i.e. lowest level) amino acid in a food with this standard, the amino acid score is determined. A score of 100 or above indicates a complete or high-quality protein; a score below 100 indicates a lower quality protein. |
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Essential Fatty Acids
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Essential fatty acids or EFAs, are fatty acids that cannot be constructed within an organism from other components as there are no known biochemical pathways capable of producing them. They can only be obtained in the diet if they are to be incorporated into human biological processes.
There are two families of EFAs, Omega 3's (linolenic acid) and Omega 6's (linoleic acid). Essential fatty acids play a part in many metabolic processes, and there is evidence to suggest that low levels of essential fatty acids, or the wrong balance of types among the essential fatty acids, may be a factor in a number of illnesses. Last but not least the Omega-9 (Oleic Acid),Omega 9 is essential but technically not an EFA, because the human body can manufacture a limited amount, provided essential EFAs are present. Monounsaturated oleic acid lowers heart attack risk and arteriosclerosis, and aids in cancer prevention. |
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